Introduction
Crepe cakes look impressive on any New Year brunch table, but they’re easier to build than they appear. Thin, tender crepes, simple fillings, and a little chilling time turn into a showpiece guests remember. This collection brings bright fruits, cozy flavors, and rich creams together so you can match any brunch theme. Pick one, prep ahead, and slice at the table for a fun “wow” moment.
1. Classic Vanilla Berry Crepe Cake
A simple, elegant vanilla base with fresh berries that suits any brunch spread.
Ingredients
- 12 large crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 cup sliced strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
Instructions
- Whip heavy cream with powdered sugar and vanilla until medium peaks form.
- Place one crepe on a serving plate and spread 2–3 tbsp vanilla cream over it.
- Repeat, stacking crepes and cream until all crepes are used.
- Chill the assembled cake for at least 2–3 hours to set the layers.
- For a gently warmed slice, preheat oven to 300°F (150°C) and warm individual slices for 5 minutes, if desired.
- Top with mixed berries just before serving.
How to Serve It
Dust with extra powdered sugar and add a few mint leaves for color.
2. Lemon Mascarpone Brunch Crepe Cake
Bright lemon and rich mascarpone make this cake feel fresh and light.
Ingredients
- 12 large crepes
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Beat mascarpone until smooth.
- In a separate bowl, whip cream, powdered sugar, lemon juice, and zest until soft peaks form.
- Fold the whipped cream into mascarpone until blended.
- Layer crepes with 2–3 tbsp lemon mascarpone between each.
- Chill for 3–4 hours so the cake firms up.
- To serve slightly warm, preheat oven to 300°F (150°C) and warm slices for 4–5 minutes.
How to Serve It
Garnish with extra zest and a few thin lemon slices or candied peel.
3. Chocolate Hazelnut Crepe Cake
Perfect for chocolate fans who still want a brunch-friendly dessert.
Ingredients
- 14 chocolate crepes
- 1 cup chocolate-hazelnut spread
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 cup chopped toasted hazelnuts
Instructions
- Warm chocolate-hazelnut spread slightly so it spreads easily.
- Whip heavy cream with powdered sugar until soft peaks form.
- Fold half the whipped cream into the chocolate-hazelnut spread to make a light filling.
- Layer crepes with a few tablespoons of filling, stacking high.
- Chill for at least 4 hours.
- Preheat oven to 300°F (150°C) and gently warm slices for 5 minutes if you prefer softer chocolate.
How to Serve It
Top with remaining whipped cream, chopped hazelnuts, and a thin drizzle of chocolate.
4. Matcha Strawberry Crepe Cake
Matcha adds earthy flavor that balances juicy strawberries.
Ingredients
- 14 matcha crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tsp matcha powder (for filling)
- 1 cup sliced strawberries
Instructions
- Whip heavy cream with powdered sugar and matcha powder until fluffy.
- Place a crepe on a plate, spread 2–3 tbsp matcha cream. Repeat with remaining crepes.
- Press gently so layers sit evenly.
- Chill for at least 4 hours for clean slices.
- Optional: warm slices at 300°F (150°C) for 3–4 minutes for a softer texture.
How to Serve It
Arrange strawberry slices over the top and around the base of the cake.
5. Tiramisu-Inspired Crepe Cake
Inspired by classic tiramisu, with coffee-soaked notes and cocoa on top.
Ingredients
- 14 crepes
- 8 oz mascarpone cheese
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tbsp cooled strong espresso
- 2 tbsp cocoa powder (for dusting)
Instructions
- Beat mascarpone until smooth.
- Whip cream, powdered sugar, and espresso until soft peaks form.
- Fold whipped cream into mascarpone.
- Layer crepes with a few tablespoons of tiramisu cream.
- Chill overnight for best texture.
- Before serving, dust top with cocoa. Warm slices at 300°F (150°C) for 4 minutes if preferred.
How to Serve It
Serve with extra cocoa powder and a few curls of dark chocolate.
6. Citrus Ricotta Crepe Cake
Ricotta and citrus zest keep this cake soft and brunch-friendly.
Ingredients
- 12–14 crepes
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tbsp orange zest
- 1 tbsp lemon zest
- Segments of 1 orange for topping
Instructions
- Whisk ricotta until smooth.
- Whip cream with powdered sugar until soft peaks form.
- Fold ricotta into the whipped cream with citrus zest.
- Layer crepes with 2–3 tbsp ricotta citrus cream.
- Chill 3–4 hours.
- Warm slices briefly at 300°F (150°C) for 3–5 minutes if desired.
How to Serve It
Top with citrus segments and a drizzle of honey right before serving.
7. Caramel Banana Crepe Cake
Caramel and banana give a cozy banoffee-style flavor.
Ingredients
- 14 crepes
- 1 1/2 cups heavy cream
- 1/3 cup caramel sauce (plus extra for topping)
- 2 bananas, thinly sliced
- 2 tbsp powdered sugar
Instructions
- Whip cream with powdered sugar until soft peaks form.
- Fold 1/3 cup caramel sauce into the whipped cream.
- Place a crepe on a plate, spread cream and add a few banana slices.
- Repeat, stacking until all crepes are used.
- Chill 3–4 hours.
- Warm slices at 300°F (150°C) for 5 minutes to soften bananas and caramel.
How to Serve It
Drizzle extra caramel on top and sprinkle with chopped nuts if you like.
8. Raspberry Pistachio Crepe Cake
Raspberries bring tartness, pistachios bring crunch and color.
Ingredients
- 14 crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/3 cup raspberry jam
- 1/3 cup finely chopped pistachios (plus extra for topping)
- 1/2 cup fresh raspberries
Instructions
- Whip heavy cream and powdered sugar until fluffy.
- Gently swirl raspberry jam into the cream (do not fully blend for a marbled look).
- Layer crepes with raspberry cream, sprinkling pistachios over every few layers.
- Chill for 4 hours.
- Warm slices briefly at 300°F (150°C) for 3–4 minutes if serving warm.
How to Serve It
Top with fresh raspberries and extra pistachios just before slicing.
9. Almond Orange Blossom Crepe Cake
Floral orange blossom pairs beautifully with nutty almond flavors.
Ingredients
- 14 crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp orange blossom water
- 1/2 cup toasted sliced almonds
Instructions
- Whip cream with powdered sugar and orange blossom water until soft peaks form.
- Spread a thin layer of cream between each crepe, stacking evenly.
- Chill at least 3 hours.
- Warm slices at 300°F (150°C) for 3–5 minutes to gently soften the layers.
How to Serve It
Scatter toasted almonds and orange zest over the top.
10. Mango Coconut Crepe Cake
A tropical crepe cake that feels perfect for a celebratory brunch.
Ingredients
- 14 crepes
- 1 1/2 cups heavy cream
- 1/2 cup coconut cream
- 1/4 cup powdered sugar
- 1 large ripe mango, thinly sliced
- 1/4 cup toasted coconut flakes
Instructions
- Whip heavy cream, coconut cream, and powdered sugar until fluffy.
- Place one crepe on a plate and spread with coconut cream filling.
- Repeat layers, adding mango slices between every few layers.
- Chill 4 hours or overnight.
- Warm slices at 300°F (150°C) for 3–4 minutes for a softer bite.
How to Serve It
Top with extra mango slices and toasted coconut before serving.
11. Black Forest Crepe Cake
Inspired by Black Forest cake but lighter for brunch.
Ingredients
- 14 chocolate crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 cup cherry pie filling or pitted cherries
- 2 tbsp grated dark chocolate
Instructions
- Whip heavy cream and powdered sugar until soft peaks form.
- Layer chocolate crepes with whipped cream and spoonfuls of cherry filling every few layers.
- Chill for at least 4 hours.
- Warm slices at 300°F (150°C) for 4–5 minutes if desired.
How to Serve It
Top with extra whipped cream, cherries, and grated chocolate.
12. Chai Spice Crepe Cake
Cozy chai spices make this perfect for a chilly New Year morning.
Ingredients
- 14 crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
Instructions
- Whip cream, powdered sugar, and spices until fluffy.
- Spread chai cream between each crepe as you stack.
- Press gently to keep layers even.
- Chill 3–4 hours.
- Warm slices at 300°F (150°C) for 4 minutes to bring out the spices.
How to Serve It
Sprinkle cinnamon on top and serve with a side of hot chai or coffee.
13. Honey Fig Crepe Cake
Honey and figs give this cake a softly sweet, brunch-worthy character.
Ingredients
- 14 crepes
- 1 1/2 cups heavy cream
- 1/4 cup honey (plus extra for topping)
- 2 tbsp powdered sugar
- 4–5 fresh figs, sliced
Instructions
- Whip heavy cream, honey, and powdered sugar until soft peaks form.
- Layer crepes with honey cream, stacking evenly.
- Chill for 3–4 hours.
- Warm slices at 300°F (150°C) for 3–4 minutes if you’d like them slightly warm.
How to Serve It
Arrange fig slices on top and drizzle with extra honey.
14. Blueberry Cheesecake Crepe Cake
This version tastes like blueberry cheesecake in crepe form.
Ingredients
- 14 crepes
- 8 oz cream cheese, softened
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 1 cup blueberry pie filling or sauce
Instructions
- Beat cream cheese until smooth.
- Whip cream and powdered sugar until soft peaks form.
- Fold whipped cream into cream cheese.
- Layer crepes with cheesecake cream and a small spoonful of blueberry sauce every few layers.
- Chill for at least 4 hours.
- Warm slices at 300°F (150°C) for 3–5 minutes if you prefer them slightly warm.
How to Serve It
Top with extra blueberry sauce and a few fresh berries.
15. Strawberry Champagne Crepe Cake
Perfect for a brunch toast with a hint of celebratory flavor.
Ingredients
- 14 crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/4 cup reduced champagne or sparkling wine (cooled)
- 1 cup sliced strawberries
Instructions
- Reduce champagne on the stove until syrupy, then cool.
- Whip cream and powdered sugar, then gently fold in the cooled reduction.
- Layer crepes with champagne cream and a few strawberry slices.
- Chill 4 hours or overnight.
- Warm slices briefly at 300°F (150°C) for 3–4 minutes if desired.
How to Serve It
Top with fresh strawberries and a light drizzle of reduction.
16. Peanut Butter Chocolate Crepe Cake
This one feels like a giant peanut butter cup in crepe form.
Ingredients
- 14 crepes
- 1 1/2 cups heavy cream
- 1/3 cup smooth peanut butter
- 1/4 cup powdered sugar
- 1/4 cup chocolate sauce
Instructions
- Whip cream and powdered sugar until soft peaks form.
- Fold in peanut butter until smooth.
- Layer crepes with peanut butter cream, drizzling a thin line of chocolate sauce every few layers.
- Chill for 4 hours.
- Warm slices at 300°F (150°C) for 4–5 minutes for a softer peanut butter texture.
How to Serve It
Add chopped peanuts and extra chocolate sauce on top.
17. Mocha Brunch Crepe Cake
Mocha cream brings both coffee and chocolate together in a light texture.
Ingredients
- 14 crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp cooled espresso
Instructions
- Whip cream, powdered sugar, cocoa, and espresso until fluffy.
- Spread mocha cream between crepes, stacking evenly.
- Chill 3–4 hours.
- Warm slices at 300°F (150°C) for 3–4 minutes to soften the cream.
How to Serve It
Dust cocoa over the top and garnish with a few coffee beans.
18. Red Velvet Crepe Cake
This version brings classic red velvet colors to a brunch dessert.
Ingredients
- 14 red velvet crepes
- 8 oz cream cheese, softened
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Beat cream cheese and vanilla until smooth.
- Whip cream and powdered sugar to soft peaks.
- Fold whipped cream into cream cheese.
- Layer crepes with cream cheese filling.
- Chill at least 4 hours.
- Warm slices at 300°F (150°C) for 3–4 minutes before serving, if you like.
How to Serve It
Sprinkle red velvet crumbs over the top for extra color.
19. Maple Pecan Brunch Crepe Cake
Maple and pecans give a cozy, pancake-inspired flavor in crepe form.
Ingredients
- 14 crepes
- 2 cups heavy cream
- 1/4 cup maple syrup (plus more for topping)
- 2 tbsp powdered sugar
- 1/2 cup toasted chopped pecans
Instructions
- Whip cream, maple syrup, and powdered sugar until fluffy.
- Spread maple cream between crepes, sprinkling pecans every few layers.
- Chill 3–4 hours.
- Warm slices at 300°F (150°C) for 3–5 minutes for a warm brunch feel.
How to Serve It
Drizzle with extra maple syrup and add pecans on top.
20. Apple Cinnamon Crepe Cake
This tastes like layered apple-cinnamon pancakes but looks far more fancy.
Ingredients
- 14 crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
- 1–2 apples, thinly sliced and lightly sautéed in butter
Instructions
- Sauté apple slices in a little butter until just tender, then cool.
- Whip cream, powdered sugar, and cinnamon until fluffy.
- Layer crepes with cinnamon cream, using apple slices every few layers.
- Chill 3–4 hours.
- Warm slices at 300°F (150°C) for 4–5 minutes before serving.
How to Serve It
Top with extra apple slices and a drizzle of warm caramel or honey.
21. Passionfruit Vanilla Crepe Cake
Sharp passionfruit balances sweet vanilla cream beautifully.
Ingredients
- 14 crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1/3–1/2 cup passionfruit pulp
Instructions
- Whip cream, powdered sugar, and vanilla until soft peaks form.
- Layer crepes with vanilla cream.
- Chill 3–4 hours.
- Spoon passionfruit pulp over the top just before serving.
- Warm slices at 300°F (150°C) for 3–4 minutes if desired, adding passionfruit after warming.
How to Serve It
Serve with extra passionfruit on the side for spooning.
22. Nutella Espresso Crepe Cake
A bolder flavor for guests who love both chocolate and coffee.
Ingredients
- 14 crepes
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/3 cup Nutella
- 1 tbsp espresso or strong coffee
Instructions
- Whip cream and powdered sugar to soft peaks.
- Stir Nutella and espresso together, then fold into the whipped cream.
- Layer crepes with Nutella espresso cream.
- Chill 4 hours.
- Warm slices at 300°F (150°C) for 3–4 minutes if you want a softer filling.
How to Serve It
Drizzle extra Nutella on top and garnish with a few coffee beans.
23. Pistachio Rose Crepe Cake
Pistachio and rose water give this cake a delicate, aromatic character.
Ingredients
- 14 crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 cup finely ground pistachios
- 1 tsp rose water
Instructions
- Whip cream, powdered sugar, rose water, and ground pistachios until fluffy.
- Layer crepes with pistachio rose cream.
- Chill 4 hours.
- Warm slices at 300°F (150°C) for 3–4 minutes before serving.
How to Serve It
Garnish with chopped pistachios and a few edible dried rose petals.
24. Salted Caramel Pretzel Crepe Cake
Sweet, salty, and crunchy, this one stands out on the brunch table.
Ingredients
- 14 crepes
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/3 cup caramel sauce (plus extra for topping)
- 1/2 cup crushed pretzels
- Pinch flaky sea salt
Instructions
- Whip cream and powdered sugar to soft peaks.
- Fold caramel sauce into the whipped cream.
- Layer crepes with caramel cream, sprinkling crushed pretzels every few layers.
- Chill for 3–4 hours.
- Warm slices at 300°F (150°C) for 4 minutes, if you like a softer center.
How to Serve It
Top with more caramel, extra pretzels, and a pinch of flaky salt.
25. Yogurt Granola Brunch Crepe Cake
This lighter option feels close to a parfait in crepe-cake form.
Ingredients
- 14 crepes
- 1 cup Greek yogurt
- 1 cup heavy cream
- 1/4 cup honey
- 1/2 cup granola (plus extra for topping)
- 1/2 cup mixed berries
Instructions
- Whip heavy cream to soft peaks.
- Stir yogurt and honey together, then fold in whipped cream.
- Layer crepes with yogurt cream, adding granola every few layers.
- Chill for at least 3 hours.
- Warm slices briefly at 300°F (150°C) for 3–4 minutes if you want a slightly softer center.
How to Serve It
Top with extra granola and fresh berries right before serving.
Conclusion
Crepe cakes are a great way to make New Year brunch feel special without complicated decoration or fussy techniques. Most of these can be assembled the day before, chilled overnight, and sliced at the table for a dramatic moment. Save your favorite recipes, rotate flavors through the season, and let guests discover which slice they love the most.
